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top view of creamy vegan asparagus soup in a bowl. Spoon is in the bowl. The soup is garnished with asparagus tips, chives, and chive blossoms.

Creamy Vegan Asparagus Soup

Regi Pearce
This Creamy Vegan Asparagus Soup is a velvety blend of fresh asparagus, aromatic garlic, and a touch of lemon, creating a deliciously light yet comforting bowl perfect for any season!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course main course, soups
Cuisine American
Servings 4 bowls
Calories 286 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 ½ pounds asparagus trimmed and cut into small pieces
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ½ teaspoon pepper to taste
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • 1 cup coconut milk
  • 1-2 tablespoons lemon juice to taste
  • fresh chives or parsley for garnish

Instructions
 

  • Sauté Aromatics: Heat olive oil over medium heat in a large pot. Add the onion and a pinch of salt and saute until translucent - about 5 minutes. Add the garlic and saute for another minute until fragrant.
  • Cook Asparagus: Add the asparagus and cook for another 5 minutes.
  • Seasoning: Add the salt, coriander, pepper, and flour. Mix well until the flour disappears.
  • Simmer: Pour in the peas and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  • Blend: Use an immersion blender or blender to puree the soup until smooth. Return to the pot and stir in the coconut milk and lemon juice.
  • Serve: Garnish with fresh chives, parsley, and a drizzle of oil if desired.

Video

Notes

The 1 ½ pounds of asparagus is measured after it has been trimmed. That's about 2 ½ to 3 cups chopped.
The flour thickens this soup slightly. You can omit it if you don't mind a thinner soup. It will also thicken up as it cools.
If using a blender, puree the soup in batches, even if it seems like it will all fit. The heat can cause the blender to pop open and create a mess. Ask me how I know.
Top the soup with a drizzle of olive oil and croutons or roasted chickpeas. I used asparagus tips, chives, and chive blossoms in the pictures for a pretty presentation. See the post for more serving suggestions.
Nutritional info is only an estimation. You can use an app like Cronometer to get exact measurements.

Nutrition

Calories: 286kcal | Carbohydrates: 25g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Sodium: 1536mg | Fiber: 7g | Sugar: 9g | Calcium: 76mg | Iron: 7mg
Keywords beginner, easy, healthy, spring
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